I was feeling a little under the weather yesterday, yet I wanted to take advantage of the spring vegetables I had gotten at the Farmer’s Market, which led me to making this soup. Pho, with the ginger and spices is always something I crave when sick. While the greens (asparagus and snap peas) quickly lose their green vibrancy, they certainly don’t lose their flavor. I’ve also made a version of this pho with mushrooms and mushroom broth in the winter, and it’s incredible. Just add sautéed mushrooms at the end in place of the peas and asparagus.
Also, this looks like a lot of ingredients, but I promise this is a simple recipe!
Ingredients (serves 2):
2 star anise
2 cinnamon sticks
1 tsp peppercorns
5 whole cloves
4 cups veggie (or chicken) broth
2 cups water
1 yellow onion, quartered
3 garlic cloves, smashed but whole
1 two inch piece of fresh ginger, quartered
2 tablespoons tamari
Rice noodles for two
1 cup snap peas, chopped into 1 inch pieces
½ bunch of asparagus, chopped into 1 inch pieces
Topping Ideas:
Lime wedges
Jalapeños
Scallions
Bean sprouts
Fresh basil, mint leaves, and/or lime leaves
Chile sauce
Directions:
In a medium pot over medium heat, combine the star anise, cinnamon sticks, peppercorns, and cloves and stir until fragrant, about 3 minutes
Add onion, garlic, ginger, tamari, broth, and water. Bring to a boil, then simmer for 30 minutes. Strain and return the liquid back to the pot.
Taste and adjust seasonings if needed (add salt, tamari, pepper)
Add the snap peas and asparagus and simmer until tender, about 5-8 minutes.
Meanwhile, in a pot of salted boiling water, prepare the noodles according to the package directions. Drain and rinse.
Split noodles between two bowls. Cover with pho and serve with toppings of your choice.
Not the most beautiful photo (plus I was missing some essential toppings), but it tastes delicious!
Mushroom pho. SO SO flavorful. I highly recommend making this when feeling under the weather.
